Name: Gulab jamans (Infused with Earl Grey tea)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 7–8
Cuisine: Pakistani
Ingredients: 1 tbsp rose water; 2½ tbsp self-raising flour; a large pinch of saffron threads; 2 tsp semolina (suji); 50 g/1¾ oz whole milk powder; 50 ml/2 fl oz/scant ¼ cup Earl Grey tea infusion; 2 tbsp whole milk; 2 tbsp ghee and 500 ml/17 fl oz/2 cups vegetable oil, for deep-frying the jamans; 2–3 tbsp of Earl Grey tea infusion (made from 3–4 teabags); 7–10 cardamom pods, seeds removed; 2–3 tsp ghee; 600 ml/1 pint/2½ cups water; 100 g/3½ oz/½ cup caster (superfine) sugar

Preparation info

Serves
7–8

Difficulty
Easy
Ready in
1 hr 10

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

On the day my Dadi (paternal grandmother) migrated to Pakistan in 1947, she made gulab jamans, and took no other perishables from her home. Once across the border, biting into one brought bittersweet memories as she tasted home in the new land in which she was to live forever. She says that bite marked the end of a previous life and the beginning of a new one. I’ve combined an English tea with the sweet syrup, giving these gulab jamans a taste of my life in Britain.